Dinner · Mexican
Tofu and black bean enchilada skillet
Crumbled tofu, black beans and strips of corn tortilla simmered in a chili tomato sauce in one pan.
- Serves
- 2
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 bowls- 300 g firm tofu, crumbled
- 240 g black beans, canned, drained
- 300 g canned tomato sauce
- 90 g corn tortillas, cut into strips
- 150 g onion, diced
- 150 g red bell pepper, diced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp olive oil
- 1/4 tsp salt
- 10 g fresh cilantro, chopped
Method
Heat the oil in a large pan over medium heat and cook the onion and pepper for 5 minutes.
Add the tofu, chili powder, cumin and salt and cook for 3 minutes.
Stir in the beans, tomato sauce and 100 ml water and simmer for 4 minutes.
Fold in the tortilla strips and cook for 2 minutes, until they soften. Scatter with the cilantro.